Results 211 to 220 of about 61,593 (344)

Glucagon-like peptide 1 abolishes the postprandial rise in triglyceride concentrations and lowers levels of non-esterified fatty acids in humans [PDF]

open access: bronze, 2006
Juris J. Meier   +6 more
openalex   +1 more source

Surface‐Coated Inorganic Nanomaterials for Drug Delivery: Chemical Design, Biomedical Applications, and Mechanistic Insights

open access: yesAdvanced NanoBiomed Research, EarlyView.
This review explores how surface‐coated inorganic nanomaterials are chemically engineered for advanced drug delivery. It highlights design principles, coating strategies, and biomedical applications, emphasizing how surface chemistry governs biocompatibility, targeting, and controlled release.
Hossein Daneshgar   +4 more
wiley   +1 more source

Impaired Ratio of Unsaturated to Saturated Non-Esterified Fatty Acids in Saliva from Patients with Cystic Fibrosis. [PDF]

open access: yesDiagnostics (Basel), 2020
Gelzo M   +7 more
europepmc   +1 more source

Lipase‐Mediated Synthesis of Biodiesel Using Blended Alcohol in a Packed‐Bed Reactor System

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
ABSTRACT The use of lipases in biodiesel production has gained attention as a more sustainable and efficient alternative to chemical catalysts, attributed to their operational reusability and minimal environmental impact. As an innovative approach in this study, a blended alcohol composed of 20 mol% methanol and 80 mol% 1‐butanol was employed as the ...
TingTing Zhao   +3 more
wiley   +1 more source

Validation of the Measurement of Beta-Hydroxybutyrate and Non-Esterified Fatty Acids in Bovine Saliva: A Pilot Report. [PDF]

open access: yesLife (Basel)
Rubio CP   +11 more
europepmc   +1 more source

Brazil Nut Flour as a Functional Ingredient: Effects on Texture, Composition and Sensory Profile of Reduced‐Sugar Gluten‐Free Cookies

open access: yesJournal of the American Oil Chemists' Society, EarlyView.
Graphical abstract of the characterization of Brazil nut flour (BNF) and the impact of its addition on the nutritional and sensory properties of gluten‐free and low‐sugar cookies. The results show that BNF contributed to an improved nutritional quality of the cookies and enhanced overall product acceptance.
Ana Luísa Schiessl Fabri   +5 more
wiley   +1 more source

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